I’ve been cooking with my Mother-in-law every time we see each other. I feel like it’s a great way to write and pass down recipes to our children. Indian recipes are rarely written, but rather taught in the kitchen. I trust that the best way to recreate these stellar dishes is to start a collection of my mother-in-law’s plant-based recipes. The recipe for this Chickpea Chole is a North Indian classic. Chole (pronounced cho-lay), also called chana, is a splendid dish where chickpeas are simmered in a spicy tomato sauce.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For other great Indian recipes taught by my Mother-in-law, please consult this Brinjal Fry (Indian Sautéed Eggplant) recipe, this Toor Dal with Brussels Sprouts recipe, and this Vegetable Pulao recipe.
PrintChickpea Chole
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium onions, diced
- 1/3 cup grapeseed oil
- 1 lb (16 oz) dried chickpeas, soaked overnight, drained, and rinsed
- 5 whole cloves
- 1/2 cinnamon stick, broken in half
- 1/2 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- Large pinch of curry leaves
- 1/2 teaspoon turmeric
- 4 medium tomatoes, diced
- 1 tablespoon garlic-ginger paste
- 2 teaspoons sea salt
- 2 teaspoon ground red pepper
- 3 cups water
- 2 teaspoons garam masala
- Fresh cilantro
Instructions
In a large pot, heat the oil over medium-high heat. Add the cloves, cinnamon, mustard seeds, cumin seeds, and curry leaves. Cook while stirring for 2 minutes.
Add the onion and sauté for 2 minutes. Add the turmeric and cook, covered, until the onion is fried and golden, about 6-8 minutes, stirring occasionally. Add the tomatoes and ginger-garlic paste and mix well. Put the cover back and cook for 5-6 minutes.
Add the chickpeas, salt, ground red pepper, and stir well. Add water, cover, and cook until the chickpeas are tender, between 1 1/2 to 2 hours. Add the garam masala and cook for an additional 5 minutes. Remove from the heat and stir in the fresh cilantro. Serve over rice or any other grain, and top with more fresh cilantro, or scoop up with some naan. Bon appétit!
Curry de pois chiches
Servir sur du riz ou tout simplement avec naan, cette recette est facile à préparer et remplie de saveurs.
- Prep Time: 5 minutes
- Cook Time: 1 heure 45 minutes
- Total Time: 38 minute
- Yield: 4 portions 1x
Ingredients
- 2 oignons moyens, hachés
- 1/4 tasse d’huile de pépin de raisin
- 1 livre (16 oz) de pois chiches secs, trempés toute une nuit, rincés et égouttés
- 5 clous de girofle
- 1 bâton de cannelle, brisé en deux
- 1/2 c. à thé de graines de moutarde noire
- 1 c. à thé de graines de cumin
- 5 à 6 feuilles de curry fraîches
- 1/2 c. à thé de curcuma
- 4 grosses tomates, hachées
- 1 c. à soupe de pâte gingembre et ail
- 2 c. à thé de sel de mer
- 2 c. à thé de poudre de chili
- 3 tasses d’eau
- 2 c. à thé de garam masala
- Coriandre fraîche
Instructions
Dans une grande casserole, chauffer l’huile à feu moyen-vif. Ajouter les clous de girofle, la cannelle, les graines de moutarde, les graines de cumin, et les feuilles de curry. Cuire, en brassant pendant deux minutes.
Ajouter les oignons et faire revenir pendant 2 minutes, en brassant. Ajouter le curcuma, couvrir et cuire pendant 6 à 8 minutes, jusqu’à ce que l’oignon soit translucide, en brassant de temps à autre. Ajouter les tomates et la pâte gingembre et ail. Bien mélanger. Couvrir et laisser réduire de 5 à 6 minutes.
Ajouter les pois chiches, le sel, la poudre de chili et bien mélanger. Ajouter l’eau, couvrir, et laisser mijoter jusqu’à ce que les pois chiches soient tendres, environ 1 heure 30 à 2h. Ajouter le garam masala et cuire 5 minutes de plus. Retirer du feu et incorporer la coriandre fraîche. Bon appétit!